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Thursday, February 24, 2011

Rue Tatin Sweet Crescent Rolls

From the kitchen of One Perfect Bite...Every year at this time, I renew my search for the perfect cinnamon roll. I've been looking for decades now and still come up short. I've finally decided that the only way I'll ever find my golden fleece, is to rob elements of existing recipes, and combine them in such a fashion that they can be called my own. Tonight's post is not about cinnamon rolls, it is, rather, about an outstanding sweet dough that I think will work very nicely as a base for them. I know most of you have read the charming memoir, On Rue Tatin, written by Susan Loomis. Tucked between its covers is a lovely recipe called Les Pains De Rapprochement or The Rolls That Brought us Together. That dough is the one I'll be using next week when I feature the world's ultimate cinnamon roll. They are really good and I think you forgive my modest brag when you taste them. Anyway, I tested Susan's recipe exactly as it was written before forging the path that will lead all of us to those very special rolls. The Silver Fox loved the basic recipe and was charmed by the shape and color of the rolls. It is at his urging that I'm sharing the original recipe for her crescent rolls with you. These are really easy to do, especially if you have a large stand mixer to do the work for you. The dough requires a bit of kneading, but it is so velvety in hand that that is a pleasure to do. These are really nice. They are meant to be served warm from the oven, but they can be reheated in a microwave if needs be. There are no tricks here. Follow the recipe and you have gorgeous crescent rolls to serve your family and friends. I hope you'll come back next week when we feature them with added bells and whistles. Here's the basic recipe.

Directions:1) Scald milk over medium-high heat. Pour it into large bowl of an electric mixer. Add butter and stir until butter has melted. Set aside until mixture is lukewarm.2) Stir yeast and sugar into milk. Add 1 cup flour and mix well. Add eggs, one at a time, beating well after each addition. Add salt and 1 more cup of flour. Mix vigorously until dough is smooth and elastic, about 3 minutes on medium speed. 3) Add reserved 2-1/2 cups flour and mix just until incorporated. Turn dough onto a lightly floured surface. Continue kneading by hand until it is smooth.4) Place dough in a bowl, cover with a towel or plastic wrap and set aside until it has doubled in size, about 2 hours.5) Lightly flour 2 baking sheets.6) Turn dough onto a well-floured surface, divide it in half, and roll each half to form a circle that is 1/8-inch thick and 16-inces in diameter. Cut each circle into quarters, and cut each quarter into 4 wedges, Roll edges up, beginning at the wide end, to form crescents.7) Place rolls on prepared sheets, leaving 2-inches between them and arranging them with tips tucked underneath. Cover rolls with a kitchen towel and let rise until they have doubled in size, at least 4 hours.8) Preheat oven to 350 degrees F.9) Bake rolls in center of oven until they are golden, 10 to 15 minutes. Remove and serve immediately. Yield: 32 crescent rolls.

I'm sure you are being ultra modest, cause these rolls sound and look amazing. I've been looking for a croissant type of roll to make my own almond croissants (picked up some amazing white chocolate marzipan filling in Seattle). The butter and kneading seem worth it. Thanks for the recipe Mary!

I'm very happy to have help when it comes to the perfect cinnamon roll. It has been a quest of mine as well. Ideally, it would be one with an overnight in the refrigerator so I didn't have to get up so early to get them ready for breakfast/brunch. "On Rue Tatin" is one of my favorite food memoirs and I've done a number of recipes from the book.

What a great picture!---perfect. You know, I love the way you describe your dishes and it is so obvious that you truly have a passion for your culinary skills and your blog. It is a pleasure stopping by here every day.

I've never thought about a sweet crescent roll before, but now that I think about it -they sound quite yummy! As far as your perfect cinnamon roll goes, I think sometimes combining several recipes until you find your own is probably the best way to go. Some of my favorite recipes were born that way and continue to morph!

The look so perfectly shaped Mary. I have never been able to duplicate my favourite cinnamon buns with a ooey gooey caramelized bottom and cream cheese frosting. But the drive to the bakery is stunning so I will never be without:D

Oh, Mary, this recipe just went to the top of my to-try stack of recipes. My family would be thrilled...I made some Cook's Illustrated crescent rolls and they were begging me to bake them again. And I'm eagerly awaiting your cinnamon roll recipe, too...thanks!

Hello Sweet Mary... I'm sorry I missed a few of your posts.. but I'm catching up now.. what a whirlwind it's been with mum being ill...

I have to be honest and say.. I have not read some of the great books that are bound together.. catcher in the rye, or the one you just described.. I can't seem to sit still long enough.. but I only read manuals mostly...

I really like the contrast in colors in your photo, the Crescent Rolls look utterly fabulous...

Mary...these rolls are so healthy and delicious ! You have great photography skill and have managed to make me salivate just looking at them thru the Window :) Have added it to my to do list...which is getting longer by the day :)

I love love love the sound of that sweet dough! My uncle has hepatitis and the last time he was in the hospital, I promised I would bake him a TON of cinnamon rolls so that he could eat up and gain some weight. I think I might need to make these instead.

These are too perfect to eat. But, I have copied the recipe and am going to make them, anyway. Mine will look far more rustic, but I really appreciate this recipe. It is simple and these will be a delicious addition to any meal or potluck.YUM!(and in my Thermomix, a breeze to make):)Valerie

these are so professional looking. i'd love to give them a try just one question: I didn't understand how much flour is needed 4 cups minus 1/2 cup (meaning 3 cups and half) or 4 cups and 1/2 cup. thanks Mary

I am looking forward to your cinnamon rolls. A friend from high school makes them for our reunions, which is coming up this next June...45!!! She has been a state winner in Iowa for her rolls...several years in a row, maybe? (Can't remember everything.) I bake bread, but have never attempted cinnamon rolls.

These look absolutely perfect! I can't wait for the cinnamon version! The best cinnamon rolls I've made are from Rebecca Rather's "The Pastry Queen" http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=the+pastry+queenI also recommend www.penzeys.com for the untimate cinnamon.

I am stunned by your rolls, and your modesty. They are beautiful and I can't get over how they are perfectly symmetrical and uniform in shape. That is a feat that I can never acheive. I love cinnamon rolls so will certainly be back for more mouthwatering fun.

So now I know what I'm making tomorrow....these rolls look heavenly...melt in your mouth good. I'm also very excited about those cinnamon rolls :-) Thanks for sharing, sweet lady. I hope you have a splendid weekend full of sleep, laughter and love!

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